Pan Bania
Region: France, Provence
Category: Breads (Sandwiches, Panini etc)
Season: Any
Difficulty: Easy and Quick
In Provence, especially Nice, pan bania is a street food that can easily be turned into this hors d’oeuvre. The name, pan bania, which means something like “bathed bread,” implies that the bread becomes soaked, which it does. It is a curious method: a roll is stuff with tomatoes, olives, garlic, fresh fava beans, and sometimes canned tuna and all this is sprinkled with olive oil and vinegar. The roll is closed up, then it rests under a weight that flattens it considerably. This Provençal snack has much in common with the Tunisian Casse-Croûte, a similar sandwich.
Yield: Makes 6 to 8 hors d'oeuvres servings
Preparation Time: 30 minutes
6 small soft rolls (about 2 1/2 inches long) or one 8-inch soft roll, cut in half lengthwise
2 garlic cloves, mashed in a mortar until mushy
1/2 cup cooked and skinned fresh fava beans (from about 1/2 pound fava bean pods)
6 imported black olives, pitted and chopped
2 tablespoons chopped pimiento
1 small ripe tomato, thinly sliced
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
Salt and freshly ground black pepper to taste
Spread the bread on both sides with the mashed garlic, then lay the fava beans, olives, pimiento, and tomato on top. Drizzle with the olive oil and vinegar and season with salt and pepper, then close the two halves together, wrap tightly in aluminum foil, and place a heavy weight on top for about 30 minutes. If using the 8-inch roll, slice it into 8 portions and serve.
Posted: 04/01/2011
